Equipment
* optional
Ingredients
Chicken
- 1 whole chicken, whole
- 15 ml olive oil
- 12 g fine sea salt
- 3 g freshly ground black pepper
Herb Compound Butter
- 60 g unsalted butter, softened
- 5 g fresh rosemary, finely chopped
- 5 g fresh thyme, finely chopped
- 10 g fresh parsley, finely chopped
- 3 garlic cloves, minced
- 1 lemon, zested
Aromatics (Cavity & Pan)
- 1 garlic head, halved horizontally
- 1 lemon, halved
- 10 g fresh herb sprigs, whole
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F). Remove the chicken from the refrigerator 30 minutes prior to cooking to allow it to come closer to room temperature.
In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped rosemary, chopped thyme, chopped parsley, and a pinch of salt. Mash with a fork until fully incorporated.
Pat the chicken thoroughly dry with paper towels, inside and out. This is critical for crispy skin. Season the cavity generously with salt and pepper.
Stuff the cavity with the zested lemon (halved), the additional lemon (halved), half of the garlic head, and the whole herb sprigs. Tie the legs together with kitchen twine to hold the shape.
Gently loosen the skin from the breast meat by sliding your fingers between the skin and flesh, being careful not to tear it. Push the herb compound butter into this pocket and massage it to distribute evenly over the breast.
Rub the outside of the skin with olive oil, then season the entire exterior aggressively with the remaining salt and black pepper. Place the remaining garlic head half in the roasting pan alongside the chicken.
Roast the chicken for 15 minutes at 220°C (425°F), then reduce the oven temperature to 190°C (375°F). Continue roasting for approximately 60-75 minutes.
Remove from the oven when the internal temperature reaches 74°C (165°F) in the thickest part of the thigh. Transfer the chicken to a cutting board and let it rest for at least 15 minutes before carving.
Chef's Notes
- For a complete meal, place chunks of carrots, onions, and potatoes under the chicken to roast in the schmaltz (chicken fat) and juices.
- Save the carcass after eating to make a rich bone broth or stock.
- If you don't have a roasting rack, create a makeshift one using thick slices of onion or celery stalks. This lifts the bird and allows air circulation.
Storage
Refrigerator: 3 days — Store meat removed from the bone in an airtight container with a little pan juice to keep moist.
Freezer: 3 months — Freeze cooked meat in airtight bags; texture may become slightly drier upon thawing.
Reheating: Reheat gently in an oven at 150°C covered with foil and a splash of broth to prevent drying.
